Crispy Baked Fish Tacos with Fresh Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a burst of flavor with tender baked cod enveloped in a crispy, lightly spiced coating, tucked inside warm whole wheat tortillas and topped with a refreshing red cabbage slaw dressed in a tangy lime and Greek yogurt dressing. This vibrant dish strikes a delightful balance of textures and tastes, perfect for a healthy dinner option that doesn’t compromise on flavor.

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NUTRITION

339kcal
Protein
47.7g
Fat
6.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Whole Wheat Tortillas

1 cup Shredded Red Cabbage

2 Tbsp Nonfat Greek Yogurt

1 Tbsp Fresh Lime Juice

1 Tbsp Cilantro

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Season the cod fillet with smoked paprika, garlic powder, salt, and pepper. Drizzle a tiny amount of olive oil if desired to enhance browning.

  • 3

    Place the seasoned cod on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the fish bakes, combine the shredded red cabbage with Greek yogurt, lime juice, chopped cilantro, a pinch of salt, and pepper in a bowl. Toss to coat evenly.

  • 5

    Warm the whole wheat tortillas in a dry skillet or the microwave for 20-30 seconds until pliable.

  • 6

    Once the fish is done, break it into chunks and assemble the tacos by placing fish pieces onto each tortilla and topping with a generous serving of cabbage slaw.

  • 7

    Serve immediately, optionally garnished with extra cilantro or a squeeze of lime.

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Cabbage Slaw

Enjoy a burst of flavor with tender baked cod enveloped in a crispy, lightly spiced coating, tucked inside warm whole wheat tortillas and topped with a refreshing red cabbage slaw dressed in a tangy lime and Greek yogurt dressing. This vibrant dish strikes a delightful balance of textures and tastes, perfect for a healthy dinner option that doesn’t compromise on flavor.

NUTRITION

339kcal
Protein
47.7g
Fat
6.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 Whole Wheat Tortillas

1 cup Shredded Red Cabbage

2 Tbsp Nonfat Greek Yogurt

1 Tbsp Fresh Lime Juice

1 Tbsp Cilantro

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Season the cod fillet with smoked paprika, garlic powder, salt, and pepper. Drizzle a tiny amount of olive oil if desired to enhance browning.

  • 3

    Place the seasoned cod on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    While the fish bakes, combine the shredded red cabbage with Greek yogurt, lime juice, chopped cilantro, a pinch of salt, and pepper in a bowl. Toss to coat evenly.

  • 5

    Warm the whole wheat tortillas in a dry skillet or the microwave for 20-30 seconds until pliable.

  • 6

    Once the fish is done, break it into chunks and assemble the tacos by placing fish pieces onto each tortilla and topping with a generous serving of cabbage slaw.

  • 7

    Serve immediately, optionally garnished with extra cilantro or a squeeze of lime.